1.
egg white, albumen
The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked. Used in cooking and scientific contexts.
卵白を泡立てる。
Whip the egg whites.
メレンゲは卵白と砂糖で作る。
Meringue is made with egg whites and sugar.
卵黄と卵白を分けてからそれぞれ調理する。
Separate the yolk and white, then cook each one.
COMMON COLLOCATIONS:
- 卵白を泡立てる (whip egg whites)
- 卵白アレルギー (egg white allergy)
- 卵白を分ける (separate the egg white)
USAGE NOTES:
The more common everyday term is 白身 (lit. "white part"). 卵白 is the formal or technical term, used in recipes, food science, and medical contexts (e.g., allergy testing). Pairs with 卵黄 (egg yolk).